St. Louis Grease Trap Compliance Checklist for Restaurants

St. Louis Grease Trap Installation & Size Requirements

All food service facilities in St. Louis must install grease traps or interceptors sized according to Missouri Code Title 19, Chapter 30. The trap capacity must be at least 100% of the daily volume of grease-laden wastewater your kitchen generates; for most restaurants, this means a minimum 1,000-2,000 gallon capacity depending on equipment count. Grease traps must be located between the kitchen and the municipal sewer line, with accessible cleaning ports and properly sloped piping. The installation must include a grease trap permit from St. Louis City (or your county if operating outside city limits), and you'll need to provide design specifications and capacity calculations to the health department.

Weekly & Monthly Maintenance Inspection Points

St. Louis health inspectors assess grease trap condition during routine inspections, checking for: proper water level (typically 2-3 inches below overflow outlet), absence of clogs or backups, odor control, and pest activity around the unit. Clean your trap weekly or bi-weekly depending on volume—never allow grease buildup to exceed 25% of total tank depth. Document every cleaning with dates, volumes removed, and contractor information. Ensure the inlet and outlet pipes are clear of blockages, the trap cover is secure and accessible, and there are no leaks around seals. Common violations include neglected tanks, improper sizing, and lack of maintenance records.

Common St. Louis Violations & Prevention

The most cited grease trap violations in St. Louis include: failing to clean on schedule (results in backing up into the kitchen), improperly sized traps that overflow into city sewers, and missing or illegible maintenance logs. Health inspectors also cite establishments that pour fryer oil directly into drains instead of into the grease trap, allow grease to solidify in pipes, or fail to repair leaks immediately. Prevent these violations by training staff on proper grease disposal, scheduling professional cleanings with a licensed waste hauler, and keeping all permits and service records on-site. The St. Louis Department of Health requires proof of compliance—digitally track your maintenance timeline and share records with inspectors upon request.

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